Antoinette Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Yield: 1.0 to each person
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a nice pineapple ↝ Pineapple, raw [Fruits and Fruit Juices]
half a pint of cold water ↝ Water, tap [Tap water]
the pulp of three oranges ↝ Orange, raw [Citrus fruits]
four skinned pounded bananas ↝ Bananas, raw [Fruits and Fruit Juices]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
a saltspoonful of Marshall’s Apricot Yellow ↝ Apricots, raw [Fruits and Fruit Juices]
the juice of two lemons ↝ Lemon, raw [Citrus fruits]
a wineglassful of cooking brandy ↝ Brandy [Liquor and cocktails]
one of curaçao syrup ↝ Syrup, NFS [Jams, syrups, toppings]
a few shreds of French plums prepared as below ↝ Plums, raw [Fruits and Fruit Juices]

For tinned pineapple variation

the syrup from the tin
a pint of cold water ↝ Water, tap [Tap water]

Instructions (10)

Remove the pips from a nice pineapple and pound the fruit till smooth.
Mix it with half a pint of cold water and the pulp of three oranges, four skinned pounded bananas, four ounces of castor sugar, a saltspoonful of Marshall’s Apricot Yellow, and the juice of two lemons.
Flavour with a wineglassful of cooking brandy and one of curaçao syrup.
Tammy this.
Freeze it in the charged ice machine to a semi-solid consistency.
Serve it in prepared ice-water cups (see recipe) which have been coloured with any of Marshall’s liquid colours.
Place a few shreds of French plums prepared as below in the centre of each and serve one to each person.
These can also be served for a dessert ice.

For tinned pineapple variation

If using tinned pineapple add the syrup from the tin to the fruit when pounded with a pint of cold water.
Tammy it, and finish as for the fresh fruit.

Original Text

Antoinette Sorbet
Sorbet à l’Antoinette
Remove the pips from a nice pineapple and pound the fruit till smooth; mix it with half a pint of cold water and the pulp of three oranges, four skinned pounded bananas, four ounces of castor sugar, a saltspoonful of Marshall’s Apricot Yellow, and the juice of two lemons; flavour with a wineglassful of cooking brandy and one of curaçao syrup, tammy this, then freeze it in the charged ice machine to a semi-solid consistency, and serve it in prepared ice-water cups (see recipe) which have been coloured with any of Marshall’s liquid colours; place a few shreds of French plums prepared as below in the centre of each and serve one to each person. These can also be served for a dessert ice.
If using tinned pineapple add the syrup from the tin to the fruit when pounded with a pint of cold water, tammy it, and finish as for the fresh fruit.

Notes

—